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Food name Side stream Component group Component Value Unit Description Reference
Sugar beet Sugar beet Waste compounds Fluid temperature 1670 °C ECN Phyllis 2
Pepper Pepper plant Waste compounds Fluid temperature 1650 °C C,H and N determined according to UNE-CEN/TS 15104:2008 EX. S according to ASTM D4239-08, Cl according to ASTM E776-87 ECN Phyllis 2
Cacao/cocoa Cacao Waste compounds Fluid temperature 1170 °C Ash type: 815 degC ECN Phyllis 2
Coffee Coffee husk Waste compounds Fluid temperature 1020 °C ECN Phyllis 2
Aubergine Aubergine plant Waste compounds Fluid temperature 1650 °C ECN Phyllis 2
Grape Grape pomace Waste compounds Free radical scavenging activity 2.66 IC50(mg/ml) Accelerated air dried A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
Grape Grape pomace Waste compounds Free radical scavenging activity 6.32 IC50(mg/ml) Untreated A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
Grape Grape pomace Waste compounds Free radical scavenging activity 2.38 IC50(mg/ml) Air dried A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
Grape Grape seeds Waste compounds Gas volume, 24h incubation 12.9 ml/0.2g DM Not ensiled Chemical composition, including secondary metabolites and rumen fermentability of seeds and pulp of Californian (USA) and Italian grape pomaces
Grape Grape pulp Waste compounds Gas volume, 24h incubation 21.3 ml/0.2g DM Californian Chemical composition, including secondary metabolites and rumen fermentability of seeds and pulp of Californian (USA) and Italian grape pomaces
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